2 pounds beef stew cubes
1 (32 ounce) can tomato juice or V-8 cocktail
3 cloves garlic, crushed
1 onion, sliced
1 stalk celery, sliced
1/4 teaspoon oregano
1 beef bouillon cube (optional)
3 or 4 carrots, sliced
4 or 5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper

Preheat oven to 250° F.

In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube (optional).

Stir in tomato juice, mixing well to combine. Add remaining ingredients.

Cover and bake about four hours.

If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.